Name: Ditalini with Chickpeas and Garlic-Rosemary Oil
Yield: 6 Servings
Ingredients: 1 medium onion, quartered; 1 medium carrot, peeled, cut into 1-inch pieces; 1 celery stalk, cut into 1-inch pieces; 6 garlic cloves, 4 whole, 2 chopped; 1/2 cup flat-leaf parsley leaves; 1/4 teaspoon crushed red pepper flakes; 1/2 cup olive oil, dividedt; Kosher salt; 2 tablespoons tomato paste; 2 15-ounce cans chickpeas, rinsed; 1 pound ditalini or elbow macaroni; 1 tablespoon chopped fresh rosemary

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Ditte Isager

This pasta sauce is thickened with pureed chickpeas, and it's finished with a fresh garlic-and-rosemary oil, which adds great flavor and an even better aroma.

Recipe notes